Low Fat Pumpkin Bread

Low Fat Pumpkin Bread


138 people made this

About this recipe: The only fat in this pumpkin bread is the trace amounts from the eggs. It's moist and delicious. Serve on its own, for dessert, elevenses or afternoon tea.

Lynn Borden

Makes: 2 loaves

  • 440g plain flour
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 600g caster sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves or ground allspice
  • 250g apple sauce
  • 4 eggs
  • 425g pumpkin puree
  • 4 tablespoons water
  • 65g chopped walnuts (optional)

Prep:20min  ›  Cook:50min  ›  Extra time:1hr10min  ›  Ready in:2hr20min 

  1. Grease two 23x13cm loaf tins. Preheat oven to 180 C / Gas 4.
  2. In a large mixing bowl combine the flour, bicarbonate of soda, salt, baking powder, sugar and spices. Stir well. Add apple sauce, eggs, pumpkin puree and water. Mix batter with mixer. Stir in nuts. Pour batter into prepared tins.
  3. Bake for 50 to 60 minutes, until skewer inserted in centre comes out clean.

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